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Quinoa Spinach Salad

quinoa-spinach-salad

Ingredients:

  • ½ cup uncooked quinoa
  • 2 cups spinach, finely chopped
  • 1 tomato, diced
  • ¼ cup raisins
  • 1 and ½ tbsp. lemon juice
  • 1½ tbsp. extra-virgin olive oil
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper

Directions

In a medium bowl, rinse the quinoa a few times. In a medium saucepan, boil 2 cups of salted water. Add the quinoa and continue to boil for about 10 minutes until the quinoa is tender. Drain the quinoa and let it cool.

In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa.

In a small bowl, make your lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat. Season to taste with more salt and pepper, if needed.

Heirloom Tomato Salad with Anchovy Vinaigrette

tomato-salad-anchovy-viniagrette

Ingredients

  • ¼ cup extra-virgin olive oil
  • 4 anchovies, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 medium shallot, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 large eggs
  • 1½ pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  • Fleur de sel
  • Freshly ground pepper
  • Flat-leaf parsley, for serving
  • Marjoram leaves, for serving

Directions

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes. Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Fresh Balsamic Heirloom Tomato Salad

balsamic-heirloom-tomato-salad

Ingredients

  • 1½ to 2 pounds Heirloom Tomatoes {of different color and variety}
  • 1 bunch Green Onions, Sliced
  • 1 Clove of Garlic, minced
  • Kosher Salt
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 pinch of dried Oregano, ground in your palm
  • Fresh Cracked Black Pepper, to taste

Directions

Wash and remove stems. Slice tomatoes into halves, quarters or eighths depending on the size of the tomato and toss into a colander set over a large bowl. Generously sprinkle kosher salt over tomatoes, gently toss and let sit for 20 minutes. The salt not only removes some extra water from the tomatoes, but seasons them too.

In another bowl combine the sliced green onions and garlic. In a measuring cup combine the balsamic vinegar, olive oil and oregano. Whisk until combined and pour over salted tomatoes. Toss, season with fresh cracked black pepper and serve!

Endive & Spinach Salad with Hearts of Palm

An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done! An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done! An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done! An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done! An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done! An easy to make endive and spinach salad. Add spinach, endive, hearts of palm, eggs and onion; toss to coat and done!

endive & spinach salad

Ingredients

  • 3 tablespoons lemon juice
  • ½ teaspoon lemon rind
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • ½ teaspoon salt
  • &frac14 teaspoon ground pepper
  • 8 cups baby spinach
  • 2 heads Belgian endive, cored and sliced
  • 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced
  • 2 hard-boiled eggs (see Tips), chopped
  • ½ cup thinly sliced red onion

Directions

Whisk lemon juice, lemon rind, oil, tarragon, salt and pepper in a large bowl. Add spinach, endive, hearts of palm, eggs and onion; toss to coat.